Vegan Easter Recipes: Spring Vegetable Tart
Celebrate spring with a colorful vegan Easter vegetable tart made with flaky pastry, creamy plant-based filling, and roasted vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 sheet vegan puff pastry thawed
- 2 tablespoons olive oil divided
- 1 small zucchini thinly sliced
- 1 small yellow squash thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup vegan cream cheese softened
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment and unfold the puff pastry on it.
- Score a 1-inch border around the pastry without cutting through. Prick the center with a fork.
- Spread the vegan cream cheese inside the border. Arrange the zucchini, squash, and tomatoes over it.
- Brush the vegetables with olive oil and sprinkle with herbs, salt, and pepper.
- Bake for 30 to 35 minutes, until the pastry is puffed and golden and the vegetables are tender.
- Cool for 10 minutes, slice, and serve warm or at room temperature.
Notes
Model-authored fallback: the source page was used for dish identity, while this coherent spring vegetable tart recipe supplies the canonical quantities and method.